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Thai Yellow Curry and Lentil Soup

A warming soup that packs a punch of flavour, and contains red lentils that melt into the soup to help leave you sated. Great as an entree or as a main meal!

Here is a soup guaranteed to warm you up this winter! It combines the goodness of lentils, broccoli, mushrooms and goji berries in a creamy, spicy base. This one is also great for anyone who doesn’t get very excited about lentils – they melt right into the soup so that you can hardly notice they are there, but add a lovely depth to it. You can also add as many veggies as you like to help boost your immune system.

Thai Yellow Curry and Lentil Soup Recipe.

Serves: 4 as a main meal, 8 as an entrée
Prep: 5 minutes
Cook: 25 minutes

Method
1. Chop the broccoli into small bite sized pieces. If using fresh mushrooms roughly chop them too. Rinse and drain the lentils.
2. Gently warm a medium sized sauce pan. Open the coconut cream and scrape a spoonful of the solid cream from the top of the can (if it is not solid just pour a spoon or two into the pan).
2. Add the curry paste and gently fry for 1 minute.
3. Add the kaffir lime leaves (if using lime juice add this just before serving), veggie stock, mushrooms (if dried) coconut cream, and lentils. Cover and bring to the boil. Turn down to medium heat, place the lid slightly ajar and cook for about 20 minutes until the lentils are soft and melted into the soup.
4. When the lentils are almost done (about 15 minutes in) add the broccoli and goji berries. Continue cooking until the broccoli is tender.